Roasted Carrot Recipe
GARLIC LABNEH, ZA'ATAR VIN, DUKKHA, MINT
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Ingredients
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Roasted Carrots
Garlic Labneh
Za'atar Vinaigrette
Dukkah
Mint Garnish
Method
Roasted Carrots
- 1
Prepare the Carrots
Preheat your oven to 200°C (400°F). Wash and peel the carrots, then cut them into even-sized sticks.
- 2
Season the Carrots
In a large bowl, toss the carrot sticks with olive oil, salt, and black pepper until they are evenly coated.
- 3
Roast the Carrots
Spread the carrots out on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized, stirring halfway through.
Garlic Labneh
- 4
- 5
Drizzle with Olive Oil
Transfer the labneh to a serving dish and create a small well in the center. Drizzle with olive oil.
Za'atar Vinaigrette
- 6
Mix the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, za'atar spice, and salt until well combined.
Dukkah
- 7
Prepare the Dukkah
In a skillet over medium heat, toast the hazelnuts, sesame seeds, coriander seeds, and cumin seeds until fragrant, about 5-7 minutes. Let cool slightly.
- 8
Grind the Dukkah
Once cooled, place the toasted ingredients in a food processor and pulse until coarsely ground. Add salt and pulse a few more times to combine.
Mint Garnish
- 9
Prepare the Mint
Wash and pat dry the fresh mint leaves. Tear them into smaller pieces for garnish.